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1
Prepare all ingredients: mince 4 cloves of garlic and slice 4 pieces of ginger. Cut 4 green onions into 2-inch sections, keeping the white stem parts and leafy tops separate. Slice the mushrooms, carrots, and snow peas.
2
Slice the chicken breast into thin pieces and marinate with soy sauce, oyster sauce, dark soy sauce, water, sugar, baking soda, corn starch, and white pepper powder. Mix well, then add oil and sesame oil, and mix until evenly coated.
3
Prepare the corn starch slurry by mixing corn starch with cold unsalted chicken broth or water, stirring until all the corn starch dissolves.
4
Heat oil in a wok or large pan over medium-high heat. Once hot, add a small amount of sugar and salt, then immediately add the snow peas and carrot slices. Stir-fry for about 50 seconds, then remove and set aside.
5
Add the mushroom slices to the pan and stir-fry for about 30 seconds. Season with a little sugar and salt, continuing to toss until the seasoning dissolves. Add a splash of rice wine and stir-fry until the aroma disappears, then remove the mushrooms and set aside.
6
Add a little more oil to the pan and spread the marinated chicken pieces out, pan-frying briefly. Add the ginger slices and white part of the green onions, occasionally stirring to prevent burning. When the bottom of the chicken turns golden brown, flip and cook the other side.
7
After briefly pan-frying the second side, add the minced garlic and stir to mix evenly. Add rice wine and let it evaporate. Season with oyster sauce, soy sauce, and dark soy sauce, continuing to stir-fry until the chicken is evenly colored.
8
Pour in the corn starch slurry, making sure to stir thoroughly since corn starch settles at the bottom. The mixture will quickly boil and thicken into a sauce. Keep stirring as it comes to a boil to incorporate the sauce evenly with the chicken.
9
Once the liquid has thickened into a sauce, add back the mushrooms, snow peas, and carrots. Also add the leafy green parts of the green onions and black pepper powder. Mix everything together until well combined, then serve over rice or noodles.
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